Vegetarian Burrito

Bahan-bahan (6 porsi)

• 1 1/2 cups cooked brown rice
• 2 tablespoons finely chopped cilantro
• Zest and juice of 1 medium, juicy lime ((about 3/4 tsp zest and 2 tablespoons juice))
• 1 tablespoon extra virgin olive oil
• 1 red bell pepper (cored and diced)
• 1 g reen bell pepper (cored and diced)
• 1 small bunch green onions (chopped (about 1 cup), divided)
• 1/2 teaspoon kosher salt (plus a pinch or two)
• 1/2 teaspoon ground black pepper
• 1 zucchini (ends trimmed and diced)
• 2 teaspoons ground cumin (reduce to 1 teaspoon if sensitive to spice)
• 1/2 teaspoon chipotle chili powder (reduce to 1/4 teaspoon if sensitive to spice)
• 3 cloves minced garlic (or 1 teaspoon garlic powder)
• 1 can (15 ounces) black beans (rinsed and drained)
• 1/4 cup of your favorite salsa (plus additional for serving)
• 4 ounces crumbled feta cheese
• 6 whole wheat tortillas (I used the 8-inch size. You can also use the larger, 9- or 10-inch burrito size for 4 bigger burritos)
• 2 medium ripe avocados (sliced)
• Nonstick spray (optional for crisping the outside)
• Non-fat Greek yogurt (or sour cream, optional for serving)
• Additional lime wedges (optional for serving)